Seared Soy Steak with Cashew Coconut Brown RiceOctober 3, 2014
This nutty and exotic stir fry is coloured with healthy veggies and completed with hearty steak!
Ingredients for two people
|1 cup||brown Rice|
|2 tbs||soy sauce|
|1 tbs||vegetable oil|
|1||garlic clove, peeled & crushed|
|1 handful||snow peas, thinly sliced|
|1/2 tin||coconut milk|
|1 bag||cashew nuts, crushed|
For the rice
Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 20 minutes or until soft. Drain.
For the steak
Quickly toss the steak in half the soy sauce. Heat the oil in a pan over a medium-high heat and cook for 4 minutes each side or until done to your liking. Remove from the pan and allow to rest for 5 minutes before slicing.
For the veggies
Return the same pan to a medium heat with the vegetable oil. Add the garlic and remaining soy sauce and cook for 30 seconds and then add the snow peas and carrot. Stir fry for 2 minutes before adding the coconut milk and lemon juice. Allow to boil then remove from heat. Combine the drained rice with the coconut milk veggies. At the last minute, stir through the cashew nuts.
Divide the coconut cashew rice between the plates and top with the sliced soy seared steak. Enjoy!
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